Reviewed: Mar. 5, 2009

I had never thought to use tomato sauce w/ pork chops. This recipe was a BIG hit, although I used what I had on hand (leftover pasta sauce/ketchup for the tomato paste). I also used a lot more brown sugar (b/c i love it!), and cooked the whole thing on the stove top to save a little time. I browned the chops at the bottom of a pot, rubbed them down w/ the sugar mixture, then added the sauce and simmered for maybe 30mins. The chops were surprisingly tender and absolutely delicious! My bf said it was the best thing I've ever cooked!

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scarlett

Cooking Level: Expert

Living In: Washington, D.C., USA

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Reviewed: Mar. 4, 2009

This was great! Easy to do, very tasty. My 4 & 3 year olds really liked it. I didn't have enough tomato sauce so I used ketchup also and was still great.

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mrswags

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Reviewed: Feb. 25, 2009

this was a fantastic recipe i substituted orange juice for lemon juice and it was still great i also added some fresh oregano on top while baking chops were so juicy and tender i did cut the cook time by 15 minutes or so

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Brett

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Reviewed: Feb. 24, 2009

Ok, this was okay. It was easy... i'll give it that but it is WAYYYY overrated. When I see 4 1/2- 5 stars I expect AMAZING and it was just okay.

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Tristin

Cooking Level: Expert

Home Town: Sebago, Maine, USA

Living In: North Chicago, Illinois, USA

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Reviewed: Feb. 22, 2009

I just made this for the firt time tonight using 6 thin/medium bonless chops and followed the direction except i added in a bit of garlic powder and extra lemon juice. Plus i only had 8 oz of tomato sauce instead of the 10 it called for but it was the best pork chops i ever made.. So tender i served it over white rice and had a oven baked potato on the side. My whole family loved it even my very picky husband who normally hates pork.. So this is awsome and i will make it again.. Thank you so much...

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sherrie_24

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Reviewed: Feb. 17, 2009

We thought this tasted great and we would like to have it again soon. Served it with baked potatoes, grilled zucchini and a salad and this worked well. As per others suggestions, I added a tsp of Lea & Perrins, a little bit of tabasco, celery seasoning and garlic powder. I also only cooked it for 45 minutes. Thanks for the recipe!!

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leah

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 9, 2009

Wonderful recipe. I will most definitely make this again. Even though it wasn't necessary, I did make some changes. For 6 chops, I sauteed 2 red bell peppers, 2 green bell peppers and 1 lrg onion. Once the pepper/onion mixture is softened, to that, I added a 14.5 ounce can of diced tomatoes and a 10 ounce can of tomato sauce. I browned the chops and prepared the remainder of the recipe as described. Once the chops were browned, I poured the tomato pepper/onion mixture over the chops. I covered the pan and let them simmer a good half hour. It turned out fantastic. My husband asked when I was going to make this again. Next time I make this, I will prepare the chops in the oven as described as I think the chops will then be a bit more tender. Truly wonderful recipe.

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MSROSYROSU

Cooking Level: Expert

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Reviewed: Feb. 5, 2009

I was skeptical of this recipe at first because I wasn't sure the kids were going to like it?! After much coaxing they tried it and loved it! My hubby, who is also a picky eater loved this! My family will make this a regular at our table!

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jocymarie3

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Reviewed: Jan. 25, 2009

I don't really care for pork chops, but these were good. I used a can of diced tomatoes instead of the sauce and didn't bother adding water. I will make these again, thanks for posting.

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SHERA1088

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jan. 23, 2009

This is my absolute favorite pork chop recipe. I usually have to make extras because my husband just devours as much as he can. I double the dry ingredients and add italian spices to the tomato sauce. After browning the chops, I place them in the baking dish and add the lemon juice (first) directly on top of the chops followed by the dry ingredients so that they will melt from the heat and moisture. I then mix the tomato sauce and water and pour it around the chops. They will in the end be slightly covered with sauce and the sweetness from the sugar will absorb directly into the chops instead of being washed away in the sauce. It goes great served with white rice or mashed potatoes and green beans! I BIG hit at my house!

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msds03

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Reviewed: Jan. 20, 2009

Awesome recipe. I followed another reviewer's lead and did this all on the stove. I didn't have the dry mustard powder and I added a tsp of Worcestershire sauce. I sprinkled both sides of the chops with the sugar, pepper and salt before I seared them. Then I seared them quickly on both sides, reduced the heat to low and covered them with the rest of the sugar, salt and pepper mixed with the juice and tomato sauce and let them simmer until done. YUMMMO!

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TPETTIS

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Reviewed: Jan. 11, 2009

This is a very easy dish to make which is a plus after a long day at work. It didn't taste quite as good as i was expecting but overall it was a decent recipe.

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Andrew

Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jan. 7, 2009

My husband was leary about this recipe now he is on his 3rd porkchop. We love it. I used stewed tomatoes and puree them with the seasoning. I severed with spanish rice and my boys loved it and asked to have it tomorrow night. Thanks so much for this recipe.

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Mandy

Cooking Level: Expert

Living In: Hannibal, Missouri, USA

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Reviewed: Jan. 6, 2009

Was not impressed. I followed the recipe to a T and the pork chops came out rather bland.

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Dulcinea

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Reviewed: Jan. 5, 2009

Perfect, easy and quick! Although I didn't have the dry mustard, I stuck to the rest of the recipe and it turned out great even so. Will definately try this recipe again. Good 2009 to all!!

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Rena

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Reviewed: Dec. 30, 2008

This was easy, very tasty and the sauce is really good over rice! I made some changes to better fit my family's needs: I used 6 rather than 4 chops, Used a larger casserole dish to accomodate. I left out the dry mustard and added a pack of onion soup mix and some garlic to the tomato sauce. I used 1/2 cup brown sugar. I also used 2 cans of italian herb tomato sauce. I baked at 350 for 1 hour. The sauce was a bit runnier than I expected but was absorbed well by the rice. Next time I wont add the 1 cup of additional water I added, which really should have been 1/2 cup to begin with. I will make this again soon, and maybe add some pineapple chunks and a bit more brown sugar.

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LISAMR

Cooking Level: Expert

Home Town: Kelso, Washington, USA

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Reviewed: Dec. 29, 2008

I made this last night for my family. We absolutely loved it. Everytime I make pork chops they always come out dry and tough. This did not. I read the reveiws first and I also added a few things to it. I added stewed tomatoes, becuase that is all I had. I also added basil and garlic powder. I had to layer the pork chops because my terracotta pot is small but they came out nice and tender. The is definatly a keeper. Love the sauce. I fried up some Gnocci's in garlic butter and my husband loved the sauce poured over them. I might try this with chicken and see how it comes out. Thanks for the recipe.

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porterhouse

Home Town: Fords, New Jersey, USA

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Reviewed: Dec. 1, 2008

This is a great recipe on pork OR thinly cut chicken. If you don't like pepper very much then use half the suggested amount. I also excluded the mustard a few times and it turned out fine - otherwise I followed the directions exactly and it was great. Very quick and easy - a bi-weekly staple in my home!

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Rebecca

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Reviewed: Nov. 22, 2008

Best pork chops I have ever made (according to both of my boys and my wife). The lemon juice, brown sugar and mustard blended perfectly with the tomatoes. I did tweak the recipe slightly because I wanted to saute everything in one pan on the stove. I used petite diced canned tomatoes intead of tomato sauce because I like my sauce a little more chunky. I also added 1 small sweet onion finely chopped, 1 tablespoon chopped garlic and 1 tablespoon dried basil. I mixed all the ingredients together because I wanted to ensure that all the flavors blended. After browning the thick chops, I reduced the heat to low and poored the sauce over them covered and let simmer for about 20-30 mintes until juices ran clear. Perfecto! Served this with brown rice using the sauce to top the rice. We are already are discussing when we will make these again next week.

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